Developing supply chain innovations - requirements for research and challenges for the food industry

Martindale, Wayne and Swainson, Mark (2008) Developing supply chain innovations - requirements for research and challenges for the food industry. Aspects of applied biology, 87 . pp. 77-84. ISSN 0265-1491

Documents
Developing supply chain innovations
[img]
[Download]
[img]
Preview
PDF
Developing_Supply_Chain_Innovations_-_Martindale_Swainson_-_AAB_November_2008.pdf

43kB

Abstract

The European food system serves 480 million people each day with food and drink (Raspor, McKenna & de Vries, 2007). It is of intense current research interest to understand how food purchase choice will impact on resource use, climate change and public health (Deloitte, 2007). It is clear that the current food needs of consumers in developed nations are becoming more complex with consideration of environmental impact, social responsibility, functional foods, nutraceuticals, obesity and food miles, amongst many issues, driving the emergence of new products (UK Cabinet Office Strategy Unit, 2008). The research reported here shows how aspects of food manufacture can enhance the quality control, decrease environmental impact and improve traceability of products in food supply chains. We specifically use examples of accounting for carbon dioxide emissions, water use and food production / transport approaches in supply chains to show how manufacturers can improve their operational awareness of such factors and stimulate innovative solutions. The research presented also considers the impact of developing comprehensive sensory and consumer research when new manufacturing practices are utilised.

Item Type:Article
Additional Information:The European food system serves 480 million people each day with food and drink (Raspor, McKenna & de Vries, 2007). It is of intense current research interest to understand how food purchase choice will impact on resource use, climate change and public health (Deloitte, 2007). It is clear that the current food needs of consumers in developed nations are becoming more complex with consideration of environmental impact, social responsibility, functional foods, nutraceuticals, obesity and food miles, amongst many issues, driving the emergence of new products (UK Cabinet Office Strategy Unit, 2008). The research reported here shows how aspects of food manufacture can enhance the quality control, decrease environmental impact and improve traceability of products in food supply chains. We specifically use examples of accounting for carbon dioxide emissions, water use and food production / transport approaches in supply chains to show how manufacturers can improve their operational awareness of such factors and stimulate innovative solutions. The research presented also considers the impact of developing comprehensive sensory and consumer research when new manufacturing practices are utilised.
Keywords:food purchase choice, food supply chain, supply chain innovation, public health, consumers, food manufacture, quality control
Subjects:D Veterinary Sciences, Agriculture and related subjects > D633 Food and Beverage Technology
D Veterinary Sciences, Agriculture and related subjects > D631 Food and Beverage Manufacture
D Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D Veterinary Sciences, Agriculture and related subjects > D610 Food Science
D Veterinary Sciences, Agriculture and related subjects > D632 Food and Beverage Processing
Divisions:College of Science > National Centre for Food Manufacturing
ID Code:1855
Deposited By: Mark Swainson
Deposited On:27 Mar 2009 14:40
Last Modified:13 Mar 2013 08:32

Repository Staff Only: item control page